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Soba Salad with Asian Vegetables and Golden Tofu

Soba Salad with Asian Vegetables and Golden Tofu

Craving pasta? Try this dish of soba noodles and veggies.

Soba Salad with Asian Vegetables and Golden Tofu

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By: Team Beachbody
6 servings
Prep Time
15 minutes
Cook Time
18 minutes

Ingredients for Salad Dressing:

  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. raw honey
  • 2 Tbsp. 100% orange juice
  • 3 Tbsp. rice wine vinegar
  • 1-inch fresh ginger, peeled, finely chopped
  • 1 Tbsp. sesame oil

Ingredients for Salad:

  • 3 oz. dry soba noodles (or whole wheat spaghetti)
  • 1 Tbsp. olive oil
  • 1 lb. firm tofu, cut into bite-sized cubes
  • 3 cups broccoli florets, steamed
  • 1 cup frozen baby peas, cooked
  • 1 (15-oz.) can baby corn, drained, chopped
  • 1 (8-oz.) can sliced water chestnuts, drained
  • ¼ cup sliced green onions
  • 3 cups shredded red cabbage


Preparation for Salad Dressing:

  1. Combine soy sauce, honey, orange juice, vinegar, ginger, and oil in a small bowl; whisk to blend. Set aside.

  2. Heat oil in a medium nonstick skillet over medium heat.

  3. Add tofu; cook, stirring frequently, for 5 minutes on each side, or until golden. Remove from heat.

  4. Add tofu, broccoli, peas, corn, water chestnuts, cabbage, green onions, and dressing to noodles; toss gently to blend.

  5. Divide evenly among six serving plates.

Recipe Notes

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Tags: salad

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